Dairy Free Carrot Cake Recipe
A delicious dairy-free carrot cake perfect for any occasion.
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Instructions
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Preheat the oven to 350 F and grease and flour two 9-inch cake pans.
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Combine grated carrots and brown sugar in a medium bowl.
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In a large bowl, mix flour, baking soda, cinnamon, salt, ginger, and nutmeg.
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In another large bowl, beat sugar and eggs until creamy, then mix in oil, crushed pineapple, and vanilla extract.
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Fold the dry flour-spice mixture into the oil-pineapple mixture.
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Fold in the carrot-brown sugar mixture and raisins.
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Divide batter evenly between prepared pans and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
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Cool cakes in pans on a wire rack for 15 minutes, then invert to cool completely before frosting, if desired.